by Heather Schmitt-Gonzalez / Friday, July 1, 2011
50 Women Game-Changers (in Food): #4 Martha Stewart - Strip Steak w/ Chimichurri & Roasted Potato Wedges
Jump forward to 2003 and Martha's indictment for securites fraud, obstruction of justice, and other counts. She was released from prison in March 2005...and we all remember her hand-knitted shawl made by a friend she made "inside"...and began to work hard on making a comeback. Many thought that her prison sentence would be the end of Martha, but in true Martha form...she pushed ahead with her head held tall and is now going stronger than ever. It's rumored that she is difficult to work with. But, what headstrong woman is not? She knows what she wants and she doesn't accept less. While at times I find her riding high on that horse of hers, I still admire her. I think she's funny. I think she's talented. I think she's oh-so-crafty. I think she's earned her place in Gourmet's 50 Women Game-Changers. Plus, how many times have you heard ..."well, I'm no Martha Stewart, but..." Whether you choose to love her or hate her, her legacy is set in stone.
I am a sucker for pretty much any of her magazines. I subscribe to Everyday Food, Whole Living, and occasionally Martha Stewart Living. I also get her Organizing Tip of the Day in my email box. I never fail to find something that I want to cook, bake, craft, or do when it comes to Martha.
worth further exploration: The Martha Blog, Martha Stewart (the website)
adapted from Martha Stewart's Dinner at Home
for the Roasted Potato Wedges:
3 (~2 lb.) russet potatoes
1 Tbs. minced garlic, or more to taste
freshly ground pepper
½ c. minced red onion
⅓ c. coarsely chopped flat-leaf parsley
1 Tbs. coarsely chopped fresh oregano
1 Tbs. minced garlic
⅓ c. extra-virgin olive oil
3 Tbs. red wine vinegar
½ tsp. crushed red pepper flakes
1 Tbs. finely grated lemon zest
2½ tsp. coarse salt
½ tsp. freshly ground black pepper
2 New York strip steaks (each ~1 lb. & 1" thick)*
freshly ground pepper
Chimichurri: Mix everything in a bowl and let stand at room temperature for at least 15 minutes.
Steak: Pat steaks dry with paper towels then season both sides with salt and pepper. Heat a large cat-iron skillet over medium-high heat. Once hot, add steaks without crowding. Cook ~4 minutes on the first side until a browned crust has formed and then flip and continue cooking ~2 minutes more for medium rare. If your steaks are thinner or if you like your meat done to a different temperature, you'll need to adjust times accordingly. *If you can't find 1#,1" thick steaks, then just get what you can and again adjust cooking time.
I am sharing this post with:
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.